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Gran LuchitoMexican, Cauliflower Steak With Romesco Sauce

Cauliflower Steak With Romesco Sauce

Whether you‘re vegan or a full-on carnivore, you’re really going to enjoy this cauliflower steak recipe. After all, what’s there not to like about thick cut cauliflower steaks griddled and served on herby couscous with a Chipotle Paste romesco sauce. The spicy red pepper and almond sauce would work on a whole host of vegetables and meats, so don’t be afraid to experiment with it.

Cut the cauliflower(s) into 4 steaks. Heat the butter and a splash of olive oil in a frying pan over a medium heat. Add the cauliflower steaks and cook for a few minutes until golden. Flip and cook other side. Leave aside.

TO MAKE THE COUSCOUS

Meanwhile, put the couscous into a bowl and pour over the boiling water. Add the butter, some salt and pepper and stir well. Cover and leave to steam for 5–10 minutes.

Use a fork to separate the grains. Stir in half the parsley.

Pile the couscous on plates, top with the cauliflower, smother with the sauce and sprinkle with the remaining parsley to serve.